Company Chicken Pot Pie
Prep Time:
15 mins
Total Time:
1 hr 35 mins
Servings:
8 to 12 servings
Ingredients
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1 pound new potatoes, cut into 1/2-inch chunks
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2 tablespoons vegetable oil
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1 medium yellow onion, chopped
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2 stalks celery, chopped
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2 large carrots, cut into julienne strips
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4 tablespoons butter
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1/2 cup all-purpose flour
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1 1/2 cups milk
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1 1/2 cups chicken broth
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1 teaspoon dried thyme
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2 tablespoons dry sherry
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1/2 teaspoon garlic powder
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1 teaspoon salt
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1/4 teaspoon ground white pepper
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2 cups cooked chicken
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1 cup frozen peas, thawed
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1 recipe Buttery Piecrust (Recipe follows.)
Buttery Piecrust:
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1 1/2 cups all-purpose flour
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1/2 teaspoon salt
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1/4 cup shortening, chilled and cut into 14-inch pieces
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1/2 cup cold unsalted butter, cut into 1/4-inch pieces
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3 to 4 tablespoons ice water
Directions
1.
Place new potatoes in a 2-quart saucepan with enough water to cover. Bring to a boil. Cover with lid and cook for 10 minutes. (Potatoes will be only partially cooked.) Drain and rinse under cold water to stop cooking. Set aside.
2.
In a 4-quart Dutch oven over medium heat, heat vegetable oil. Add onion, celery, and carrots, and cook for approximately 5 minutes until onion is softened. With a slotted spoon, remove vegetables to another bowl and set aside.
3.
In the same pan, melt butter and stir in flour. Cook and stir for approximately 2 minutes until mixture is smooth and light gold in color. Add milk and chicken broth, and whisk until sauce is smooth. Add thyme, sherry, and garlic powder. Simmer until sauce has thickened. Season to taste with salt and pepper.
4.
Add chicken, new potatoes, and sautéed vegetables, and simmer until mixture is heated through. Place in a 13-x-9-inch ovenproof baking dish.
5.
Preheat oven to 400 degrees.
6.
On a floured surface, roll Buttery Piecrust to a 1/4-inch thickness. Transfer dough to baking dish. Trim excess dough and crimp edges. Cut a slit in piecrust to vent steam.
Buttery Piecrust:
In a large bowl, whisk together flour and salt. Using a pastry blender, cut in shortening first and then butter until flour mixture resembles coarse cornmeal, with butter bits no larger than small peas.
Fold in 3 tablespoons ice water. Dough should stick together; add remaining 1 tablespoon ice water if needed for dough to stick together.
Shape into a ball and flatten into a oblong disk. Wrap in plastic wrap and refrigerate for 30 minutes or more. (Piecrust can be made up to 2 days ahead.)
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Recommended Recipe:
Old-Fashioned Chicken & Dumplings
Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don't use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.
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